This steak sandwich makes a hearty serving for one, or the recipe can be doubled or quadrupled if you're having company over.
Ingredients
- 1 La Brea Bakery Take & Bake French Sandwich Roll, sliced lengthwise
- Grilling oil spray
- ½-pound skirt steak or similar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic aioli (favorite recipe or store bought)
- 1 plum tomato, roasted (see instructions below)
- ¼ cup basil pesto (favorite recipe or store bought)
Preparation
- Heat the grill to high heat.
- Spray grates with oil. While the grill is heating, season the steak on both sides with salt and pepper and place on the grill. Cook for 3 minutes. While cooking, spray the roll with oil and grill until just starting to brown on edges. After 3 minutes, flip steak and cook for another 2 to 3 minutes, until the temperature of the steak is medium. Remove and let rest for 3 to 5 minutes. Slice against the grain.
- To build, spread garlic aioli on the bottom roll and add the roasted tomatoes. Place the cooked, sliced steak on top. Spoon basil pesto over the steak and top with remaining roll. Serve warm.
To make the roasted tomato:
- Heat oven to 350°F.
- Slice tomato into 2-inch pieces lengthwise and place on a baking sheet.
- Spray with oil and season with salt and pepper.
- Put in the oven and roast for 10 minutes or until soft.
- Remove and set aside.
